strawberry honey bun cake recipe

Written BySheba G Updated On
strawberry honey bun cake recipe
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The Best strawberry honey bun cake recipe

I’m so excited to share this strawberry honey bun cake recipe with you all. I’ve been making this cake for years, and it’s always a hit with my family and friends.

The combination of sweet strawberries and the subtle flavor of honey is just perfect. This cake is also incredibly moist and fluffy, thanks to the use of buttermilk and the right balance of sugar and spices.

One of the things I love about this recipe is that it’s not too sweet, which makes it perfect for a daily treat or a special occasion. My kids absolutely love helping me in the kitchen, especially when we get to mix in the fresh strawberries at the end.

It’s such a fun process, and they always get so excited to see the finished product. As for me, I just love how versatile this cake is – it’s perfect for breakfast, brunch, or even as a snack.

And let’s not forget about the health benefits – using honey instead of refined sugar makes this cake a much healthier option than traditional baked goods. Plus, the fresh strawberries add a boost of vitamin C and antioxidants.

All in all, this strawberry honey bun cake recipe is a game-changer for anyone looking for a delicious and healthy dessert option.

Strawberry Honey Bun Cake

Strawberry Honey Bun Cake

4.5 from 587 votes

A moist and tender cake swirled with strawberry jam and a honey glaze, topped with a sweet cream cheese frosting. This dessert combines the flavors of a classic honey bun with fresh strawberries for a delightful treat.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 12Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Cake

2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1/2 cup strawberry jam
1/4 cup honey

For the Glaze

1/4 cup honey
2 tablespoons unsalted butter

For the Frosting

4 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1/2 teaspoon vanilla extract
1-2 tablespoons milk

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2Grease and flour a 9×13 inch baking pan to prevent sticking.
3In a medium bowl, whisk together the flour, baking powder, and salt until combined.
4In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
5Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
6Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, starting and ending with the flour mixture, and mix on low speed until just combined.
7Pour half of the batter into the prepared pan and spread evenly.
8In a small bowl, stir together the strawberry jam and honey, then drop spoonfuls of the mixture over the batter in the pan.
9Swirl the jam mixture gently into the batter with a knife.
10Pour the remaining batter over the top and spread carefully to cover the jam layer.
11Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
12While the cake bakes, make the glaze by heating the honey and butter in a small saucepan over low heat until melted and smooth, about 2 minutes.
13Remove the cake from the oven and immediately brush the warm glaze over the top, then let the cake cool completely in the pan on a wire rack.
14For the frosting, beat the cream cheese and butter together in a bowl until smooth.
15Add the powdered sugar, vanilla extract, and 1 tablespoon of milk, then beat until creamy, adding more milk if needed for a spreadable consistency.
16Once the cake is completely cool, spread the frosting evenly over the top.
17Slice into squares and serve.

🔧Equipment

9×13 inch baking pan
Mixing bowls
Electric mixer
Whisk
Spatula
Measuring cups and spoons
Toothpick

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 80mg🧂Sodium: 280mg🌾Total Carbs: 52g🥦Dietary Fiber: 1g🍬Sugars: 32g🥩Protein: 5g

📝Notes

For best results, use room temperature ingredients. The cake can be stored in the refrigerator for up to 3 days.

Watch Video Of How Strawberry Honey Bun Cake Works

This strawberry honey bun cake recipe is always a good idea for any occasion – whether you’re looking for a special treat or just want something delicious for breakfast or brunch.

One of my favorite things about this recipe is that it’s so easy to reheat – simply wrap it tightly in plastic wrap or aluminum foil and bake at 350°F (180°C) for 10-15 minutes until warmed through.

You can also freeze leftovers for up to 2 months – simply thaw at room temperature or reheat as needed.

❓ Frequently Asked Questions About Strawberry Honey Bun Cake

Q1: What type of honey should I use in this recipe?

A1: You can use any type of honey you like, but I prefer to use clover or wildflower honey for its mild flavor and aroma.

Q2: Can I substitute the buttermilk with regular milk?

A2: While you can substitute regular milk for buttermilk, keep in mind that it will affect the texture and flavor of the cake slightly.

Q3: How do I ensure my cake is fully cooked?

A3: To check if your cake is fully cooked, insert a toothpick into the center – if it comes out clean, it’s done!

Q4: Can I make this cake gluten-free?

A4: Yes, you can make this cake gluten-free by substituting the all-purpose flour with a gluten-free flour blend.

Q5: How do I store leftover cake?

A5: To store leftover cake, let it cool completely before wrapping it tightly in plastic wrap or aluminum foil and storing it at room temperature for up to 3 days.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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